This vibrant kimchi is crunchy, zesty, and tangy—the perfect addition to salads, sandwiches, and wraps or thrown into fried rice or a vegetable stir-fry. As for traditional kimchi, it includes garlic, ginger, and napa cabbage.
To spin it my own way, I add fresh turmeric root, which provides the cabbage with a beautiful yellow glow. I like my kimchi to have a kick, so I throw in some chili peppers, but you can totally leave that out if you’d prefer.
When purchasing the Napa cabbage head, make sure to weigh one that is over 2½ pounds, as you will be removing the green parts. The goal is to be left with 2 pounds for the batch of kimchi.